Chicken and Sausage Jambalaya

Ingredients

• 1 pound andouille sausage quartered
• 12 ounces bacon diced
• 2.5 cups beef broth 
• 0.3 teaspoon ground pepper ()
• 2 large celery stalks chopped
• 1 tablespoon chili powder 
• 30 ounce canned tomatoes diced green canned
• 1 tablespoon thyme sprigs fresh chopped
• 8 ounce bell pepper green coarsely chopped
• 2 cups spring onion chopped
• 4 cups onion chopped
• 2 tablespoons paprika 
• 10 servings parsley fresh italian chopped
• 8 ounce bell pepper red coarsely chopped
• 6 large chicken thighs boneless skinless cut into 1- to 11/2-inch pieces
• 1.5 pounds andouille smoked fully cooked halved lengthwise (such as linguiça)
• 19 ounces rice long-grain white
• 0.5 pound ham smoked black cut into 1/2-inch cubes (such as Forest)

Equipment

• oven
• pot

Directions

1. Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes.
2. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes.
3. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes.
4. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes.
5. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute.
6. Add diced tomatoes with chiles and broth; stir to blend well.
7. Add more cayenne, if desired.
8. Mix in rice.
9. Bring jambalaya to boil. Cover pot.
10. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot.
11. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.